5. Add the ready blended puree and cook for around 3-4 mins (covered and stirring occasionally).

6. Add the Chicken with a cup warm water (around 200-250 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).

7. Back to moderate / low heat, leave to simmer for 45-minutes to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

8. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 15-20 mins before serving.